The Russellville Democrat. [volume] (Russellville, Ark.) 1875-1898, 1887-09-21
CHEESE MANUFACTURE.
uo,v 70 proauoo a Good Article in a small
Farm Dairy.

CHEESE MANUFACTURE.
nov In Produce Good Article in a small
Farm Dairy.
The first requisite in cheese-making
is rood. sound milk, and then a tub in
which to set the milk. A kettle or
boiler may be used for this, but a
wooden tub (oak) is better than metal,
because it is 50 poor conductor as to
retain the heat only-a metallined
nine tub Is better still. because the
metal will prevent soakages, and the
non-eolducting wood will hold the
heat A kitchen stove will serve for a
heater Rennet for coagulating the
milk is soaked ready for use. a strong
hoop is provided for pressing the curd.
having a capacity for six cubic inches
for each quart of milk to be worked,
and power for pressing being provid-
ed. These things being all ready, let
the milk be warmed in some conven-
lent way to eighty-four degrees taking
care not to burn it. Apply rennet
enough to cause curdling to begin in
about fifteen minutes, the milk being
covered to keep it from cooling The
operator must determine the quantity
of ronnet by trial A good rennet,
we'll prepared, is expected to eurdle
about two thousand quarts of milk,
but there is much variation Of strength.
When The curd has become so hard
as to separate readily before the finger
when pressed through it, it should be
cut with knife that will reach the
bottom of the vat, into columns about
one inch square, and then covered
again, to let the whey separate. After
standing some twenty minutes, dip of
the whey from the top, and break the
curd carefully. with the hands, into
small pieces. After this is done, heat
as much water as the whey that has
been dropped off to one'hundrod and
fifty degrees, and turn this into the
vat, and mix well with the curd. SO
that all parts may be warmed
alike Cover the curd again, to
prevent cooling, and let it stand
some twenty minutes, or so long
as it can without sticking together.
Then the whey may be dipped off
again, and the curd broken mp fine.
More water at $50 degrees should be
turned in and mixed evenly with the
curd, by stirring so gently as not to
wash the richness out of the curd.
'''s-ssar again, and repeat till the tenn
saisad- to blood heat; stir so
the pieces of curd
her; keep covered
UGH as to squeak
or spring apart
hand. The whey
| the curd drained
yer basket or
the whey freely
curd becomes
ing. is cooled,
that the salt
salt it at the
quarts of milk
is mixed well
Jopress. As soon
Their, so that it
e from the press.
turn the cheese,
,venly. and press
,ss is wanted for
.fter taking from
id some two hours,
becomes somewhat
= soft grease, and
ill cured, which
srty TO sixty days.
home use, will
age; the surface
enough to keep
And To- these small
-.-s even Is nol necessary.
.-.. .nat is rightly made will form
elf in hoop by its own weights. In
aking cheese without press. use n
OPP of wood with q perforated mead
4 one end, or perforated
in cover may be put on
10Th ends, the flange of the
cover coming on the outside. A cover
Is placed on the lower end Of the hoop,
the warm curd filed in, the upper
put on and set ON level rack
a few minutes. and the hoop is
armed quickly upon the other end,
when the curd slips down and makes n
smooth surface on the other end. By
turning in this way few times while
warm. both ends get an even surface.
This cheese without press needs TO
be drained, sailed, and put in hoop a
little sooner. and while warm, so that
the curd will adhere Chooses made in
this way are sometimes only turned,
and rubbed with salt and water daily
till cured. Such cheeses are usually
from eight TO fifteen pounds weight.
For home use, or even sale, these are
considered by many as desirable
The old-fashioned sage cheese, that
was considered such a luxury, may be
easily made. For small cheese of
green sage .tnrs-ene handful of par sley
and marigold leaves are bruised and
soaked in new milk over night When
the milk is set, next morning. about
one-third Is set by itself, and this coll
ored milk is added to it; the other two
thirds is set, and both operated as we
have described for the other cheese
above. When the curd is ready TO go
into the hoop. a layer of the white is
put In. and then layer of the col
ored; and in pressing, the color is
more or less distributed through the
cheese. but unequally, giving parti-
colored cheese. Various colors and
flavors may be worked in in this way.
There is much room for skill and in
gcnuity in private cheese-making. aud
the expert may. no doubt make his
skin profitable. - National Ltus Stock
Journal